- 30 mins
Ingredients
- Or this:
- 2/3 cup heavy cream
- 1/2 cup Lyle's Golden Syrup (or light corn syrup)
- 1/3 cup dark brown sugar
- 1/4 cup Dutch-processed cocoa powder
- 1/4 teaspoon sea salt
- 6 ounces bittersweet chocolate (chopped, divided in half)
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- 1/4 cup butter
- 6 tablespoons cocoa powder
- 2 tablespoons corn syrup
- 1/4 cup milk
- 2 teaspoons vanilla extract
Preparation
Step 1
In a 2-quart saucepan over medium-high heat, bring the cream, syrup, brown sugar, cocoa powder, salt and half of the chocolate to a boil. Reduce the heat to medium-low or low (enough to maintain a low simmer), and cook for 5 minutes, stirring occasionally.
Remove from the heat and stir in the remaining chocolate, the butter, and the vanilla extract, stirring until smooth. Let cool for 20 to 30 minutes before using (it will thicken as it cools). Store in a jar or airtight container in the refrigerator for up to 2 weeks. To reheat, microwave for 30 seconds to 1 minute until it's pourable but still thick.
Second recipe:
In a medium saucepan place sugar, butter, cocoa powder, corn syrup, milk, and optional peanut butter and heat over medium-low. Stir to combine until butter is melted and sauce is smooth. Continue stirring and bring to boil. Reduce to a simmer, stirring constantly, for cook for 3-4 minutes. Remove from heat and stir in vanilla extract.
Cool slightly before serving. Leftovers can be stored in jar in the refrigerator for several weeks. Reheat for 15-30 seconds in the microwave to serve. (Makes a heaping cup).